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Chinese cuisine From Wikipedia, the free encyclopedia
Taro dumpling (Chinese: 芋角; Jyutping: wu6 gok3; Cantonese Yale: wuhgók) is a variety of dim sum served within Chinese cuisine.[1] It is a standard dish in dim sum restaurants in Hong Kong and around the world. Among overseas Chinatowns, it is often sold as a Chinese pastry. It is also known as taro croquette,[2] deep fried taro dumpling,[3] deep fried taro dumpling puff,[4] or simply taro dumpling [5]
Taro dumpling | |||||||||||||
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Traditional Chinese | 芋頭角 | ||||||||||||
Simplified Chinese | 芋头角 | ||||||||||||
Jyutping | wu6tau2 gok3 | ||||||||||||
Cantonese Yale | wuhtáu gok | ||||||||||||
Hanyu Pinyin | yùtóu jiǎo | ||||||||||||
Literal meaning | taro dumpling | ||||||||||||
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The outer shell is made from a thick layer of taro that has been boiled and mashed. The filling is made from seasoned ground pork. The dumpling is deep fried, and the outermost layer of taro becomes crisp, light, and fluffy.
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